My spice rack is one of my favorite things in the kitchen. I love it because it’s my own creation. My husband and I spent a long time designing it, then we built it ourselves, and now we fill it with our favorite spices.
We started with a blank white wall in our kitchen, and we wanted to cover as much of it as possible with spices. But which spices? And how many? We had no idea. We decided to keep adding spices until we couldn’t fit any more. Then we stopped, emptied out the ones we didn’t want, and filled up the rest of the space with the rest of our favorites.
Now that we have it all set up, I’d like to share some tips on how to design your own spice rack. So here they are:
A spice rack is an easy DIY project. It’s great for a beginner to try. But it can be hard to figure out how to design your own spice rack. A spice rack needs spices, obviously, and somewhere to put them.
There are a lot of different kinds of spices, and they’re not all the same shape or size. If you have a lot of spices, there may not be room for them all on your spice rack. So you need to be careful when you choose the design for your spice rack.
A good way to start thinking about how to design your own spice rack is by figuring out what kind of spices you want to store on it. How many different spices do you want? Do you want both whole spices and ground spices? What size containers do you want? Do you want glass jars or plastic containers? These are just some of the questions you need to figure out before you even think about how to arrange everything on your spice rack.
You should also think about what shape your spice rack will be. Is it going to stand alone on a countertop? Or will it hang on the wall? Do you want a tiered spice rack with multiple levels? What materials will it be made of? Will it sit flat against the
Every day when I’m cooking I have to put away my spices. It is a pain in the neck every time. I bought this spice rack but it’s too small and so I can’t find half of my spices when I need them. So what I’m going to do is design my own spice rack from scratch. Here are some pictures of my spice rack:
I really like spice racks, not the kind you find in stores but the ones you make yourself. I have a lot of spices and so I decided to make one for myself.
I don’t want to overwhelm anyone with the amount of detail I’m going to provide so I’ll cut right to the chase with some tips:
1) Make sure your recipe is exact.
2) Make sure you know what you’re doing.
3) If you’re inexperienced, ask an expert for help.
4) Be patient and let the glue cure before moving on to the next step.
5) Have fun!
I’m going to assume that you have a few spices in the cupboard and that you know how to use them; otherwise, you might as well just stick with pre-mixed spices or, even simpler, salt. If you want to learn about cooking, there are plenty of books and websites out there for that.
Here’s what I’m going to do. First I’m going to explain why you should make your own spice rack; then I’m going to tell you how to do it; and then I’m going to provide a shopping list of all the ingredients.
This post is going to be long, because it involves me telling you not only what goes where, but why. We’re making a spice rack here, but we’re also building an entire philosophy of cooking on top of it. The best way to learn any skill is not only by doing it, but by understanding why you’re doing it–and understanding goes deeper than just memorizing recipes.
Mace is a spice made from the outer coverings of nutmeg seeds. It tastes and smells like both nutmeg and cinnamon.
Many people use mace to replace nutmeg or cinnamon in baking or cooking. However, there are some advantages to having both in your spice rack. Mace gives food a milder taste than nutmeg, so it’s better for foods that need to be more subtle, such as custards and creams. Mace is also good for flavoring cakes and puddings. Nutmeg is stronger, so it’s best when you want a very distinct flavor, such as with meats and vegetables.
Taste them both before deciding which one you like better. Buy whole mace or whole nutmeg seeds and grind them fresh just before using them.
Mace, the outer shell of nutmeg. It is used for garnishing because it is a very fine powder. Mace is made from the pulverized shells of the nutmeg seeds. This spice comes from the same plant as Nutmeg and is just as strong.